ten speed press food + drink book catalog - spring 2014

8/22/2019 Ten Speed Press Food + Drink Book Catalog - Spring 2014

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Spg 2014

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OttOghiYOtm OttOghi mi tmimi

Available or the rst time in an American edition, this

debut cookbook rom New York Timesbestselling

authors Yotam Ottolenghi and Sami Tamimi eatures

140 recipes rom their beloved Ottolenghi restaurants.

This is simply wonderul cooking . . . modern, smart, and

thoughtul. I love it.

Nigel Slater, f Tendernd Ripe

Ottolenghi and Tamimi have a genius or adding dash to

every dish, or making spices and herbs surprising, and

or combining avors that draw us in and warm our hearts.

Each recipe in this book has the mark o originality and

the power to inspire.

Dorie greeNSpaN, f Around My French Table

$35.00 paper over board On sale 9/3/2013

iB: 978-1-60774-418-4 eBook iB: 978-1-60774-419-1

PO POY RicR

An indispensable guide to making authentic Thai dishes

at home rom Andy Ricker, the che and owner o the

wildly popular and widely lauded Pok Pok restaurants.

When Andy says make som tam lao like this, its like

Jacques Ppin telling you how to make an omelet.

The matter is set tled.

aNthoNy BourDaiN

Youd be hard-pressed to fnd better Thai ood than what

Andy Ricker is serving at Pok Pok. And now, with his

cookbook, we fnally get to see the people, places, and

experiences that were the inspiration or it all.

DaviD ChaNg, cf/wn f Mmfk

$35.00 paper over board (can $40.00) On sale 10/29/2013

iB: 978-1-60774-288-3 eBook iB: 978-1-60774-289-0

Fothcomg Fall 2013 ttleS


4/28

th PRfct cOOP

7 1/4 x 10 1/2; 256 s; fu r

$18.99 rbk (cn $21.99)

SB: 978-1-58008-808-4

Bk SB: 978-1-60774-094-0

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53/16 x 8; 304 s

$14.00 rbk (cn $16.00)

SB: 978-0-7679-2889-2

Bk SB: 978-0-7679-3212-7

Also by David Lebovitz


5/28

cookn fren 8 x 10; 352 paes; ull-olor poos $35.00 paper over board (can $41.00)

iB: 978-1-60774-267-8 eBook iB: 978-1-60774-268-5 On sale 4/8/2014 ll Rs: cron

A narrative collection o 100 sweet and savory French-inspired

recipes rom Chez Panisse pastry-che-turned-popular-ood-

blogger David Lebovitz, refecting the way modern Parisians

eat and eaturing lush photography taken around Paris andin Davids Parisian kitchen.

French cooking has come a long way since the days o

Escofer. The culinary culture o France has changed and the

current generation o French cooks, most notably in Paris, are

incorporating ingredients and techniques rom Asia, North

Arica, and even America. Its not unusual to see a Mexican

restaurant on one corner and the glimmering brass fxtureso an ancient Parisian bistro on the other. In My Paris Kitchen,

David Lebovitz remasters the French classics, introduces lesser-

known French are, and presents 100 recipes using ingredients

oraged in the diverse ethnic neighborhoods o Paris. Stories

told in Davids trademark style describe the quirks, trials, and

joys o cooking, shopping, and eating in France today.

DaviD leBovitz spent nearly 13 years as the pastry che at

Chez Panisse until he let the restaurant business in 1999 to

write books. He moved to Paris in 2004 and turned his website,

www.davidlebovitz.com, into a phenomenally popular blog.

He is the author o six books, including The Perfect Scoop,

Ready for Dessert, and a memoir called The Sweet Life in Paris.

He has been eatured in Saveur, Food & Wine, the New York

Times, and others.

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i BOitz


6/28

The debut cookbook rom The Blender Girl, the power-

house blogger and Vitamix spokeswoman behind

www.healthyblenderrecipes.com, eaturing 100 gluten-ree,

raw, vegan recipes made quickly and easily in a blender.On her wildly popular recipe blog, Tess Masters (aka, The Blender

Girl), shares easy plant-based recipes anyone can whip up ast in a

blender, mixer, or ood processor. In The Blender Girl, Tess oers

healthy, whole-ood concoctions that rely on natural avors and

sweeteners only. All are gluten-ree and many are also dairy-, egg-,

nut-, soy-, and corn-ree. Recipes or drinks, smoothies, and soups

are a given, but this surprisingly versatile collection also includes

dishes with a blended component, including appetizers, snacks,

salads, and desserts; as well as staples like sauces, spreads, and

condiments. Tess goes in-depth on current healthy ood trends

like sprouting live oods, acid versus alkaline, and ood combining,

while also covering the basics in pantry and equipment sections.

teSS MaSterS and her blended recipes have been eatured

in the Los Angeles Times, Glamour, Chow, Epicurious, and All

Recipes, and Tess is a regular contributor to Vegetarian Times,Gorgeously Green, and more. She is the ace o Vitamixs online

technique and recipe videos, and has created recipes or such

major health brands as Square One Organics, Sprout Living,

the Thrive Alive Foundation, and Way Better Snacks. Australian

by birth, Tess also enjoys a successul career in acting and voice-

over work. She lives in Los Angeles.

th BR giRSur-esy, Sur-hy ms, Snks, ssrs & rinks

t mtR

cookn peal pplanes 77/16 x 9; 240 paes; ull-olor poos $19.99 paper aps (can $23.99)



7/28

cookn eearan 8 x 10; 672 paes $40.00 ardover (can $46.00)


The new edition o this landmark cookbook, with more

than 400,000 copies in print, includes over 150 new recipes

and an updated introduction rom Deborah Madison,

Americas leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to

vegetarian cookinga demystifer and defnitive guide to the

subject. Ater her many years as a teacher and writer, she realized

that there was no comprehensive primer or vegetarian cooking,

no single book that taught vegetarians basic cooking techniques

and how to present vegetarian dishes with style. Originally pub-

lished in 1997, Vegetarian Cooking for Everyone was both aheado its time and an instant classic, and has endured as one o the

worlds most popular vegetarian cookbooks. With over 1,400 recipes

suitable or vegetarians, vegans, and everyone else who loves

resh produce and good ood, Vegetarian Cooking for Everyone

is as ull o practical inormation as it is inspiring, a treasure rom

a truly irreplaceable culinary voice.

DeBorah MaDiSoN is the author o 12 books, most recently

Vegetable Literacy. She lives in New Mexico.

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BORh miO

Also by Deborah Madison

gtB itRcY

9 x 10; 416 s; fu r

$40.00 rdvr (cn $46.00)

SB: 978-1-60774-191-6

Bk SB: 978-1-60774-192-3


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9/28

cookn eran oues 7 1/2 x 95/8; 304 paes; ull-olor poos $29.99 ardover (can $35.00)


th hOmic t fmiY tBln Sr ckin fr my Kin Yurs

i fi

From beloved ood blogger Lisa Fain, aka the Homesick Texan,

comes this ollow-up to her wildly popular debut cookbook,

eaturing more than 130 all-new recipes or wonderully

comorting, ingredient-driven dishes that the whole amily will love.Nobody knows and loves Texas ood more than Lisa Fain. With

The Homesick Texans Family Table, Fain serves up more o the

appealing, accessible, and downright delicious are that has made

her blog so popular. Featuring a mix o down-home standards and

contemporary updates, all o the recipes are made with resh,

seasonal ingredients, yet still packed with real Texas avor. With

dishes ranging rom Fried Eggs Smothered in Chili over Grits to

Mexican Chocolate Pancakes to Brisket Tacos to Cochinita Pibil,

The Homesick Texans Family Table has something or everyone

whether youre in Dallas or Detroit, Houston or Honolulu.

liSa FaiN is a seventh-generation Texan. When shes not on the

hunt or chile peppers, she writes and photographs the popular

ood blog Homesick Texan. Fains writing has appeared in Saveur

and Edible Austin and on the site Serious Eats, and her photo-

graphs have been exhibited worldwide, with two in the permanentcollection o the Library o Congress. An active member o

Foodways Texas and the Southern Foodways Alliance, Fain is also

a certifed barbecue judge. She lives in New York City. Visit her at

homesicktexan.blogspot.com.


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cookn aural foods 77/16 x 10; 320 paes; ull-olor poos $27.99 paper aps (can $33.99)


th ORih itchFr--tb is fr trdiin Fds lifsy

JifR mcgRthR

A cookbook rom Jennier McGruther, the author o the popular

website Nourished Kitchen, eaturing 175 recipes based on the

traditional oods philosophy o eating, which emphasizes wholegrains, raw dairy, red meat, bone broths, and ermented oods.

This cookbook oers a beautiully illustrated treatment o the

nutrient-dense cooking style known as the traditional oods diet,

based on Dr. Weston A. Prices anthropological data rom the

1930s. His fndings suggested that cultures that subsist on native,

unrefned, traditionally-prepared oods enjoy better health than

those that consume a diet o processed oods. Contrary to nearlyall o todays trendy diets, the traditional oods diet is not a

restrictive eating styleinstead it ocuses on eating diversely and

seasonally. Practical sidebars include tutorials on inusing honey,

making homemade almond our, preparing a sourdough starter,

and rendering poultry at. Beyond recipes or restorative bone

broths, revitalizing tonics, and hearty bean dishes, The Nourished

Kitchen also addresses the larger issues o reconnecting to tradi-

tional culinary wisdom instead o relying on modern convenienceood, and the critical importance o how ood is sourced and pre-

pared or optimal nutrition.

JeNNiFer MCgruther is a writer, national speaker, and cooking

instructor. She is also the ounder o the popular website Nourished

Kitchen. She and her husband manage an award-winning armers

market in Colorado. Visit her at www.nourishedkitchen.com.


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cookn eearan 7 1/2 x 9; 256 paes; ull-olor poos $27.50 paper over board (can $32.00)


A groundbreaking cookbook rom beloved che-activist

Bryant Terry, drawing rom Arican, Aro-Caribbean, and

Southern ood to create over 100 enticing vegan dishes.

Rising star che and ood activist Bryant Terry is known or his simple,creative, and delicious vegan dishes inspired by Arican American

cooking. In this landmark cookbook, he remixes oods o the

Arican diaspora to create exciting and approachable recipes such

as Corn Maque Choux-Stued Jamaican Patties with Hot Pepper

Sauce, Berebere-Spiced Black-Eyed Pea Sliders, Crispy Te-Grit

Cakes with Eggplant, Tomatoes, and Peanuts, and Groundnut Stew

with Winter Vegetables and Cornmeal Dumplings. He also explores

key Arican ingredients that are popular in Caribbean and Southerndisheslike okratracing their history and giving them cultural

context. Afro-Vegan will delight Bryant Terry ans; vegans looking

or exciting new recipes; cooks interested in Arican, Aro-Caribbean,

and Southern cuisine; and health- and eco-conscious eaters.

A national leader in the movement to promote healthy eating,

BryaNt terryis the author oThe Inspired Vegan and the criti-

cally acclaimed Vegan Soul Kitchen. Along with Anna Lapp, Terry

co-authored Grub, which the New York Timescalled ingenious.

He is the host oUrban Organica multi-episode web series that

he co-createdand a co-host o the public television series

The Endless Feast. Terrys work has been eatured in Gourmet,

O: The Oprah Magazine, Essence, Yoga Journal, Vegetarian Times,

and Food & Wine, among others. He lives in Northern Caliornia.

Visit www.bryant-terry.com.

fRO-gFr-Frs afrin, cribbn & Surn Fd ixd

BRYt tRRY


14/28

cookn Barbeue 7 1/2 x 83/4; 224 paes; ull-olor poos $25.00 paper over board (can $29.95)


The bestselling author team o che Chris Schlesinger and Cooks

Illustratedpublisher John Willoughby present a back-to-basics

grilling book eaturing their streamlined re-and-season concept that

maximizes favor while dramatically reducing cooking time.Schlesinger and Willoughby masterully wield spices and condiments

rom around the world in these 130 short and straightorward

recipes or big-avor grilling inspired by Asian, Mediterranean, Latin,

and Caribbean cuisine. Their take on using spice rubs to coat

ingredients beore they go over the coals trumps traditional

marinating by providing stronger, better-defned avorsand

rubs can be used at the last minute instead o having to think

ahead, as with marinades. Schlesinger and Willoughby also take

avor to the next level by tossing just-grilled items with marinade-

like ingredientscitrus, hoisin, fsh sauce, ginger, basil, resh

chilesresulting in bolder, more complex dishes and lots o

saved time and eort.

ChriS SChleSiNger is the ormer owner and che o East Coast

Grill in Boston. He was the winner o the 1996 James Beard Award

or Best Che: Northeast and is a contributing editor orSaveur.JohN WilloughByis a writer, editor, and a ormer executive

editor orGourmet, and is currently the publisher oCooks Illustrated.

He was the co-author, with Schlesinger, o a monthly eature in the

New York Timesood section. Schlesinger and Willoughby

have written nine cookbooks together.

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cikn, ibs, cs, Vbs, Sri, nd FischRi chigR JOh wiOghBY


15/28

cookn Beveraes 61/2 x 8 1/2; 128 paes; ull-olor poos $17.99 paper over board (can $20.99)


A lushly illustrated and accessible guide to juicing and juice

cleansing rom the ounders o Los Angeless popular Pressed

Juicery, eaturing recipes or making organic juices, milks, and

other concoctions at home to provide the vital nutrients ahealthy body needs to unction at an optimal level.

Once considered a practice o raw-ood zealots, juicing has

recently gone mainstream. In this beautiul ull-color health

guide and cookbook, the ounders o Caliornias Pressed Juicery

explain how juicing and juice cleansing can be part o a ft and

healthy liestyle. Featuring 75 recipes or the shops most popular

juicesincluding greens, roots, citrus, ruits, aloe and chloro-phyll waters, and signature beverages like Chocolate Almond

and Coconut Mint Chipthis inspirational handbook outlines the

benefts o juicing, explains how to do a juice cleanse saely, and

shares testimonials rom people who have experienced personal

health transormations ater integrating juice into their lives.

hayDeN Slater, Carly BrieN, aND heDi goreS are the

ounders o Pressed Juicery, a chain o juice shops that eature

more than 40 organic, cold-pressed juices and a simple serieso multi-day juice cleansing regimens. Pressed Juicery has been

eatured in Vanity Fair, InStyle, Details, Natural Health, Marie

Claire, Vogue, Los Angeles Times, and Entrepreneur, and on

Today, Extra, and The Doctors.

Jicis fr Juiin, cnsin, nd livin W

hY tR, cRY BRi, hi gOR


16/28

cookn ta 7 7/16 x 9; 240 paes; ull-olor poos $24.99 paper over board (can $28.99)


Thai takeout meets authentic, regional favors in this collection o

100 recipes or easy, economical, and accessible Thai classics

rom the Thai-born rising star behind the blog She Simmers.

A Bangkok native (and current Chicago resident), LeelaPunyaratabandhu knows frst-hand that even Thai cooks take short-

cuts. With Simple Thai Food, Punyaratabandhu presents recipes

rom her beloved Thailand, all tested and tweaked to ensure that

even the busiest American cook can prepare them at home. With

chapters on key ingredients and tools, base recipes, one-pot

meals, curry shop avorites, and more, Simple Thai Foodis a

complete primer or any home cook who wants to give Thai

cooking a try. Recipes range rom amiliar classics like Pork Sataywith Peanut Sauce, Pad Thai with Shrimp, and Tom Yam, to the

exotic, including soon-to-be-avorites like Son-in-Law Eggs and

Fried FishGreen Mango Salad.

leela puNyarataBaNDhu grew up in a traditional Thai home

in the heart o Bangkok where cooking was taken very seriously.

Punyaratabandhu created the cooking blog She Simmers, which

was named Best Regional Cuisine blog by Saveur. Her writing

has appeared in CNNGo, a website on Asian travel destinations

by CNN International, and the award-winning ood website Serious

Eats. She lives in Chicago. Visit her at www.shesimmers.com.

imP thi fOO100 cssi is md esy

PYRtBh


17/28

cookn ou eran & an eran 77/16 x 94/5; 256 paes; ull-olor poos $30.00 paper over board

iB: 978-1-60774-641-6 eBook iB: 978-1-60774-642-3 On sale 5/27/2014 Rs: cron,

Brs and translaon Rs: te Oron Publsn group d.

The rst major Peruvian cookbook published or a US audience,

eaturing 100 recipes rom Martin Morales, owner o Londons

critically acclaimed restaurant Ceviche.

Flavor-driven and captivating, Peruvian dishes are unique and

amiliar at the same time. This cuisine combines native ingredi-

ents that are becoming increasingly popular in their own right

(such as quinoa and amaranth) with Spanish, Italian, Chinese,

and Japanese techniques and ingredients to create resh, multi-

cultural gourmet dishes that appeal to Americas ravenous taste

or ethnic ood. From sizzling barbecued bee anticucho skewers,

superood salads eaturing quinoa and physalis, and piquant

ceviche to airy giant choclo corn cakes and lucuma ice dessert,

The Peruvian Kitchen will be the frst authoritative cookbook

to bring the delicious dishes rom Perus lush jungles, Andean

peaks, and seaside villages to American kitchens.

A cook since the age o 11, MartiN MoraleS was a ounding

member o Apple iTunes and Disneys youngest-ever board mem-

ber (he launched Miley Cyrus and the Jonas Brothers as head o

Disney Music). He opened Ceviche restaurant in Soho in February

2012 to wide acclaim: Time Outmade it their Restaurant o the

Week upon opening and named Moraless Don Ceviche recipe

the top dish in London or 2012. Visit cevicheuk.com.

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tirdis, afjrs, nd pis ckismRti mOR


18/28

cookn irs 8 1/2 x 10; 288 paes; ull-olor poos $35.00 ardover (can $41.00)


The debut cookbook rom che Cathal Armstrong showcasing

modern Irish are, chronicling Armstrongs journey rom Dublin to

Washington, DC, and how he became an internationally recognized

our-star che and a leader in the sustainable-ood movement.Oten misunderstood, Irish cuisine is undergoing a renaissance as

Irelands position o inuence on the world stage grows and more

Irish ches look to their homeland or inspiration. In My Irish Table,

Armstrong shares a delicious collection o recipes that combines

the simple, honest oods o his Irish upbringing with the classic

French cooking techniques he learned as a young expat che

working in some o Washington, DCs fnest restaurants. With its

moderate climate and amazing ood resources, the Emerald Isle

boasts beautiul produce, quality dairy, plentiul seaood, and

grass-ed meatsall o which inspire Armstrongs cooking and the

connection between ood and the environment reected in his

work. His respect or tradition combined with his culinary expertise

elevates rustic, amiliar comort oods to new heights.

Dublin born, Cathal arMStroNg is an internationally recog-

nized che with seven restaurants and bars in the Washington, DC,

area. Armstrong was a James Beard Best Che: Mid-Atlantic nomi-

nee and was named one oFood & Wines Best New Ches. Cathal

has been eatured in SouthernLiving, MarthaStewart Living, the

Wall Street Journal, Washington Post, and more. For his work on

ending childhood obesity, the White House honored Armstrong as

a Champion o Change in April 2011.

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cth RmtROg


19/28

cookn aural foods 77/16 x 9; 224 paes; ull-olor poos $25.00 paper over board (can $29.95)


The vivid colors o resh produce inspire this artistic collection

o whole oods recipes rom Kimberley Hasselbrink, the creator o

the acclaimed blog The Year in Food.

Talented photographer and ood blogger Kimberley Hasselbrink

looks at ingredients dierently, regarding them in terms o what

colors inspire her: the shocking uorescent pink o a chard stem,

the deep reds and purples o baby kale leaves, the bright shades

o green that emerge in the spring, and even the calm yellows

and whites o so many winter vegetables. Thinking about produce

in terms o color has reinvigorated Hasselbrinks relationship with

ood, and in Vibrant Food, she employs color, avor, and texture

to build gorgeous yet unussy dishes. From Curried Okra in

summer to Jeweled Citrus Bars in winter to Pasta with Nettle

Pesto and Blistered Snap Peas in spring, this beautiul collection

o recipesand the arm and feld locations that inspire them

create a delicious picture o healthy eating.

KiMBerley haSSelBriNKis a ood photographer, writer, and

creator o the popular blog The Year in Food, which was a

fnalist in Saveurs2012 and 2013 Best Food Blog Awards. Her

photography clients include Williams-Sonoma, Bon Appetit,

Kinfolk, Edible San Francisco, and CUESA. The Year in Food has

been praised by The Kitchn, Food52, Gourmet Live, Anthology,

and more. Gilt Taste namedThe Year in Foodas one o ten top

ood bloggers, and Bon Appetitnamed Kimberleys Instagram

account one o the fteen best accounts or ood kovers. She lives

in the Bay Area. Visit her at www.theyearinood.com.

iBRt fOOcbrin nrdins, is, nd crs f e Ssn

imBRY hBRi


20/28

cookn wne & prs 5 1/2 x 8; 176 paes; ull-olor poos $18.99 paper over board (can $21.99)


A complete history o one o the worlds most iconic cocktailsnow

the poster child o the modern cocktail revivalwith 50 recipes

or classic variations as well as contemporary updates.

In this un, unexpected, and inormative guide, New York Timesspirits columnist Robert Simonson explores the history o the

Old Fashioned: its birth as the ur-cocktail in the late nineteenth

century, ascension in the 1950s and 1960s (as portrayed and

repopularized by Don Draper on Mad Men), and renaissance as

the star o the contemporary crat cocktail movement. A perect

Fathers Day git or any whiskey-loving gent, the book boasts a

sleek, stylish package with striking photography throughout.

With 50 elegant, delicious, and totally-within-reach cocktail recipes,The Old Fashionedis destined to become a classic on par with its

namesake beverage.

roBert SiMoNSoN, journalist and author, is one o the leading

authorities on spirits and cocktail culture in the US. Called our

man in the liquor-soaked trenches by New York Timesrestaurant

critic Sam Siton, he has written extensively about cocktails,

spirits, bars, and bartenders or the Times(including an early piece

on the resurrection o the Old Fashioned) and its ood and drink

blog, Diners Journal. His writings have also appeared regularly in

GQ, Wine Enthusiast, Wine Advocate, Imbibe, Edible Manhattan,

and Time Out New York. The author o our books and the blog

O the Presses, he will be eatured in an upcoming documentary

about the cocktail renaissance produced by 4th Row Films.

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ROBRt imOO


21/28

cookn essers 7 7/16 x 9; 192 paes; ull-olor poos $19.99 paper over board (can $23.99)


A collection o 70 recipes celebrating the history and recipes

o the classic American soda ountain rom one o the most-

celebrated soda ountains in the country, Brooklyn Farmacy &

Soda Fountain.Todays soda ountain revivalnot only in Brooklyn but in cities

like Philadelphia and San Franciscois remaking this quaint

institution into a stylish and compelling ood trend by recreating

bygone treats like sodas, egg creams, and oats with local, sea-

sonal, and artisanal ingredients. Combining delectable ice cream

conections with natural sodas, syrups, tinctures, and phosphates,

the recipes are both splendidly nostalgic (The Purple Cow, Cherry

Lime Rickey) and charmingly innovative (The Sundae o Broken

Dreams). Featuring abundant photography o the recipes and

Brooklyn Farmacys gorgeously restored interior, plus vintage illus-

trations and ads, this mouthwatering book proves that the soda

ountain is a culinary and cultural institution worth championing.

Siblings gia giaSullo aND peter FreeMaN are the

coounders and proprietors o Brooklyn Farmacy. Freeman has

appeared on numerous television shows including The Chewand Master Chef aswell as on networks such as the Food

Network and the Cooking Channel.

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22/28

cookn heal 6 1/2 x 9; 176 paes; ull-olor poos $18.99 paper over board (can $21.99)


This guide rom the ounder o the well-loved Kombucha Wonder

Drink brand demysties the process o brewing kombucha at home

and oers recipes or using it in inusions, smoothies, cocktails,

sauces, and more.

Probiotic-flled kombuchas recent astronomical climb in popularity

has do-it-yourselers salivating or homebrewing instructions and

recipesand who better to guide beginners through the process

than a tea guru with more than orty years o experience under his

belt? Coounder o Tazo Tea and Stash Tea, Stephen Lee has been at

the oreront o the tea business or decades, and now hes turned

his talents to ermented tea with his hugely successul company

Kombucha Wonder Drink. With instructions or weekend warriorsready to care or their very own SCOBY, plus expert knowledge on

tea varieties, herb inusions, and more, this sourcebook will teach

kombucha converts how to crat juices, cocktails, dressings, brines,

and even sorbets rom their avorite fzzy homebrewed beverage.

StepheN lee has coounded and sold two o the countrys

best-known tea brands, Tazo Tea and Stash Tea. Ater discovering

kombucha on one o his tea importing trips to Russia, Lee launched

Kombucha Wonder Drink in 2001. It can now be ound in natural

oods stores, grocery stores, pubs, spas, hotels, college campuses,

and coee and tea houses across the country.

OmBch ROtiO65 is fr hd Brws, Fixrs, eixirs, nd mixrs

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23/28

cookn heal 77/16 x 9; 176 paes; ull-olor poos $23.00 paper over board (can $26.95)


A cookbook showcasing 80 recipes or the most popular o

the worlds healthiest vegetables.

For a long time, brassicas had a mixed reputation. While a small

group o people staunchly adored them, most Americans werenot as ond o the vegetables ormerly known as crucierous.

But in recent years, a transormation has occurred. Kale has

taken the world by storm and theres hardly a restaurant let that

doesnt have Brussels sprouts on the menu. The rising popularity

o brassicas is not only due to their extraordinary health benefts

and superood status, but also the discovery that they can

taste delicious when properly prepared. With recipes such as

Kale and Sweet Potato Saut, Creamy Cauliower Gratin, andCharred Brussels Sprouts with Pancetta and Fig Glaze, Brassicas

shows home cooks how to bring out the best in these vegetables,

revealing their inherent sweetness and delightul peppery punch.

Celebrating natural avors rather than masking them, Brassicas

will inspire cooks and arm them with appetizing, accessible new

ways to increase their vegetable consumption.

laura B. ruSSell is the author oThe Gluten-Free Asian

Kitchen as well as the blog Notes rom a Gluten-Free Kitchen.

Her newspaper column, Gluten Freedom, appears monthly in the

FoodDay section o the Oregonian. Russell requently contributes

articles to Prevention, Living Without, Easy Eats, and NW Palate.

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R B. R


24/28

Banh mi are the epitome o delicious s treet ood, and their

popularity has skyrocketed in the US in recent years. The

Banh Mi Handbook, rom acclaimed cookbook author Andrea

Nguyen, opens a new realm o avor or cooks who are tired

o the same old sandwiches. Who can resist the addictive

combination o crispy baguette, abulous fllings, such as

peppery grilled chicken, lemongrass pork, and coconut

curry tou, and toppings like tangy daikon and carrot pickles?

Andreas smart, simple recipes or proteins, condiments,

pickles, and more are a great introduction to Vietnamese are.

With interest in vegan and dairy-ree diets increasing because

o health reasons, ood allergies, and dietary restrictions,

Vegan Ice Cream oers a decadent alternative: ice creams

that taste rich and luscious without relying on milk, cream,

and refned white sugar. Instead, nut milks, carob, resh ruit,

and maple syrup combine to create simple and inventive ice

cream avors. This revised edition oVice Cream, repack-

aged in a ull-color ormat and updated with new recipes

throughout, combines the recent popularity o vegan cook-

books with the perennially popular ice cream category.

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cookn eearan

5 1/2 x 8 1/2; 144 paes; ull-olor poos

$16.99 paper over board (can $19.99)

iB: 978-1-60774-545-7 eBook iB: 978-1-60774-546-4

On sale 5/13/2014 ll Rs: cron

cookn san

8 x 7; 144 paes; ull-olor poos


iB: 978-1-60774-533-4 eBook iB: 978-1-60774-534-1



25/28

For Asian ood afcionados as well as preservers and picklers

looking or new rontiers, the Far Easts diverse and some-

times spicy array o pickled products and innovative avor

pairings will wow the palate. In Asian Pickles, culinary project

maven Karen Solomon introduces readers to the unique

ingredients used in Asian pickle-making and numerous tech-

niques beyond the basic brine. Featuring 75 o the most

sought-ater pickle recipes rom the Eastincluding Korean

Chopped Daikon Kimchi and Indian Coconut-Mint Chutney

Asian Pickleswill help you explore a new preserving horizon

with ail-proo instructions and a selection o helpul resources.

With its unique split-page mix-and-match system, The Mix

& Match Guide to Companion Planting is a colorul visual

gardening guide to which vegetables, ruits, and herbs grow

best with one another, and which do not. Due to the revived

interest in vegetable gardening, people are again turning to

the age-old practice o companion planting as an eective

way to avoid chemicals and reduce labor simply by placing

the right plants next to each other in the garden. This book

is designed to help gardeners mix and match various com-

panion plant pairs and groups to create healthy, harmonious

botanical communities.

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nrs Yids in Yur Vb grdn

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cookn cannn & Preservn

6 1/2 x 9; 176 paes; ull-olor poos


iB: 978-1-60774-476-4 eBook iB: 978-1-60774-477-1


gardenn - eeables

5 1/2 x 9; 104 paes; ull-olor poos

$17.99 spral bound ardover (can $20.99)

iB: 978-1-60774-633-1 eBook iB: 978-1-60774-634-8

On sale 2/18/2014 or eran Rs: cron,

Brs and translaon Rs: te ivy Press ed


26/28

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Publy and meda Quesons: 510-285-3034 [email protected].

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prind in U.S.a.

cyri 2013 by crwn pubisin gru

Visi crwnpubisin.

c dsin by Sr adn & cn cin

Frn vr i by Kibry hssbrink fr Vibrant Food

Bk vr i by ed andrsn fr My Paris Kitchen

nsid vr is by Ki wburn


27/28

t P PR2625 arz avnu #505


28/28

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divisin f nd hus, n. , w Yrk

vs us a enspeed.o

@enspeedpress

2625 arz avnu #505

Brky, ca 94705

ten speed press food + drink book catalog - spring 2014

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